Garam Masala, spice of India

This article is also available in: Italiano

Since the dawn of time, the Indian subcontinent has been a receptacle for every type of flavor and aroma, what better way then to talk to you about this cuisine if not with Garam Masala, the real queen of spices? Recipe taken from “Feast” by Anissa Helou, which we thank once again for the opportunity.


Garam Masala 1 (makes about 125 g):

  • 25 g of anise seeds
  • 25 g black cumin seeds
  • 25 g of caraway seeds
  • 2 tablespoons of green cardamom pods
  • 2 tablespoons of whole cloves
  • 2 cinnamon sticks
  • 2 nutmegs
  • 6 shards balde mace

Garam Masala 2 (makes about 25 g):

  • 1 tablespoon black peppercorns
  • 1 tablespoon of black cumin seeds
  • 1 tablespoon of whole carnation
  • 12 green cardamom pods
  • 6 black cardamom pods
  • 1 cinnamon stick
  • 1 star anise
  • half nutmeg
  • 2 shards blade mace
  • 6 bay leaves

Garam Masala

Garam Masala 3 (makes about 300 g):

  • 50 g of green cardamom pods
  • 50 g black cumin seeds
  • 50 g of fennel seeds
  • 25 black cardamom pods
  • 25 g of whole cloves
  • 50 g of black pepper grains
  • 1 tablespoon of Java pepper
  • 25 g of parmotrema perlatum (particular type of moss)
  • 3 cinnamon sticks
  • 1 nutmeg
  • 5 shards balde mace
  • 5 bay leaves


Cook the spices on a low heat in a large non-stick pan at medium temperature for 1/2 minutes, or until they start to perfume. Leave to cool and transfer the spices to the spice grinder and chop finely. Close them tightly in a glass jar and keep them in a cold place and oxen for up to a year.

If you liked the recipe you can buy the book on Amazon, tomorrow we will end our culinary trip to Turkey with baklava, do not miss it.

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Garam Masala
Directly from Feast

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